Orange tart

8 servings

Ingredients

Crust

• ½ cup sugar
• 1 tsp orange zest
• ½ cup (113 g) butter, softened
• ¼ tsp salt
• 1 egg yolk
• 1 ¼ cup flour
• ¼ cup almonds

Filling

• 1 cup (8 ounces, 227 g) ricotta
• ½ cup (4 ounces, 113 g) mascarpone or cream cheese
• ¼ cup honey
• ½ cup sugar
• 2 tbsp orange juice
• 1 egg
• 2 tsp orange zest

Citrus curd

• ⅓ cup lemon juice
• ⅓ cup orange juice
• 2 eggs
• 2 egg yolks
• 2 tsp orange zest
• ¾ cup sugar
• ¼ tsp salt
• ½ cup butter, softened
• For the creme legere:
• *Fancy French word for pastry cream + whipped cream. Or, in this case citrus curd and sweetened whipped cream.
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 cup citrus curd (you can also buy store bought if more convenient! Just as good.)

Recipe

Crust

1. Toast almonds and finely grind with blender.
2. Rub orange zest into sugar to release oils. Mix with butter and salt until smooth. Add egg yolk until fluffy.
3. Add flour and almonds. Mix until just incorporated.
4. Floured surface: shape into a disk. Wrap in plastic and refrigerate for 2 hours up to overnight.
5. Oven: 375 °F = 190 °C.
6. Floured surface, floured dough. Roll into 1/4 inch thickness, rotating to make round.
7. Transfer into a pie form with a baking paper. It falls apart, fill any holes, press it in.
8. Poke bottom with a fork. Freeze for 20 min.
9. Bake for 12-15 min (rotating at half time).

Filling

1. Oven: 325 °F = 163 °C.
2. Zest orange.
3. Mix ricotta, mascarpone, honey, sugar and orange juice.
4. Pass through a sieve to make smooth.
5. Add egg and zest. Mix well.
6. Bake for 22-25 min (rotating at half-time), until not jiggly.
7. Refrigerate for at least 4 hours.

Citrus curd topping (optional)

I don’t like the whipped cream topping, it hides the taste of the tart, but the citrus curd is delicious by itself.

1. Simmer a pot of water.
2. In a large bowl that can fit on the pot without touching the water , mix lemon juice, orange juice, eggs, yolks and orange zest.
3. Gradually add sugar while whisking.
4. Separately, cube the butter.
5. Add bowl on pot to steam it. Whisk constantly until it reaches 180 °F = 82 °C (10-12 min).
6. Remove from heat and wait until temperature reaches 140 °F = 60 °C, stirring always.
7. Add the butter piece by piece and whisk to incorporate. Consistency thickens. Chill in refrigerator.
8. To make topping: whip 1 cup heavy cream with 2 tbsp sugar, fold into 1 cup citrus curd.

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from studiobaked